Guacamole

Would you believe me if I told that up until a little over a year ago, avocados made me squeamish? I refused to even try one – green and just icky-looking in general, I had no desire to taste it. Then slowly but surely, the tide began to turn. While out to dinner at a Mexican restaurant with my Chief Culinary Consultant, I turned my nose up at it but was a tiny bit curious. Not too long after that, we went to a crepes place and his order looked so good, but it had avocado in it. I really wanted to try it, if not for that darn avocado. Finally, I caved and one day I went out and bought one, sliced it, and put it on a chicken club sandwich. Amazingly, I loved it! Who knew?! Fast forward a year, and I have finally come full circle and made my own guacamole.

I absolutely loved making this (and loved eating it even more!). It is full of fresh ingredients, which I adore; chopping the jalapeño and onion and feeling the crunch under my knife was one of those times that make me really appreciate fresh food. Speaking of jalapeno, did I mention this was my first time using one, ever? I have had them in dishes of course, but had never actually bought and chopped one up myself. Aaand I forgot that I had a paper cut. Ouch! The more I think about it, this guacamole was all sorts of new firsts for me!

The combination of contrasting flavors and textures is this recipe really makes it a wonderful dip that ratchets up the wow factor from regular ol’ mashed avocados. The jalapeño and chili powder add just enough of a kick that you can taste it but it’s not at all overpowering. Along with the garlic, this provides a great balance to the subtle flavors of the avocado and tomato. All together, a truly awesome recipe that I think I am going to end up making weekly to keep in the refrigerator!

Directions:

1. Cut the avocados in half, remove the pit and scoop the flesh into a medium-size bowl. Using a fork or a potato masher, mash the avocados with the lime juice, onion, garlic, jalapeño, chili powder, salt and pepper. Taste and adjust the seasoning to your liking. Gently stir in the tomato.

2. If desired, you can garnish the guacamole with chopped fresh cilantro. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate.

I can relate so well to this….I am only about 5 years in to my love affair with avocados, especially guacamole. I just could not bring myself to try them. Now, I am happy with one half with a touch of balsamic vinegar for lunch, or any way, I can get them.
So healthy, too!
Now I am sure others may be inspired to try this delightful treat.

guess what? i love avocados, but i hate guacamole. I’m Brazilian and to us avocado is a fruit…..therefore i only consume it in sweeet versions…. i love to slice an avocado and just add sugar and lime to it and eat straight out of the skin with a spoon….or make a smoothie, with milk, sugar, lime, apple, orange….. delicious…..but i cannot bring myself to eat it in savory dishes.. i have tried and hate it….in my book avocados are meant to be eaten sweet……just saying…… 🙂

One is to always wear rubber/latex gloves when you’re working with chilis (and if you’re blending, when washing the blender…even the wash water can hurt!)

Two is the discovery of Mexican oregano that my husband and I made on our honeymoon. It makes the difference (we were in Mexico and our mission was to learn how to make the perfect guac–and Mexican oregano was in our favorite!). I use about 1/2 tsp ground in my palm per avocado.

I tried this recipe last night and it was a big hit with the family. My husband says that it’s not spicy enough. He pretty much says that about everything so I’ll throw another jalapeno in his batch next time.

I absoulutely adore advocados (and your website!) and just wanted to suggest an amazing pasta dish for you. Get a big bowl, fill it with any kind of wholewheat or multigrain pasta hot out of the pot, dribble quite a naughty amount of strong olive oil over it, grab a large advocado, spoon it out in chunks, throw some fresh basil leaves on top, a pinch of rock salt and shavings of parmesan,mix it up and enjoy! (Also v.v.yummy with a glass of fruity white wine to acompany it!)

Storage tip for guac- if in the rare case that you don’t eat it all in one sitting, or make it beforehand and don’t devour it before your party… put the avocado pit into the bowl before covering it- it helps keep it from browning. Welcome to the world of Avocados Anonymous!

My quite popular guac recipe is similar, though I use the juice of a whole lime and ditch the garlic and jalapeno. I leave the spiciness to the chili. But throw in a good handful of chopped cilantro!!! Guacamole just isn’t guacamole without it! Try it with home made pita chips (brush arabian pita with olive oil on both sides, cut into sections, place on baking sheet and sprinkle w sea salt, bake until light brown flipping after 5 mins)